About the Recipe
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Ingredients
Ingredients:
1 cup rice
2 cups water
1 cup mixed vegetables (carrots, peas, bell peppers, beans), finely chopped
1 cup plain yogurt beaten
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 green chilies
1 tablespoon ginger, finely chopped
1/4 cup fresh coriander leaves, chopped
Salt to taste
For garnish (optional):
Few curry leaves
Finely chopped coriander leaves
Roasted peanuts
Preparation
Instructions:
Cook the rice:
Rinse the rice under running water until the water runs clear.
In a pot, bring 2 cups of water to a boil.
Add the rinsed rice to the boiling water, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.
Once cooked, fluff the rice with a fork and let it cool down to room temperature.
Prepare the vegetables:
While the rice is cooking, heat oil in a separate pan over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add green chilies and chopped ginger. Sauté for a minute.
Add the mixed vegetables and sauté for 3-4 minutes or until they are cooked but still retain their crunch. Add a pinch of salt to help soften the vegetables.
Mix the curd and rice:
In a large mixing bowl, combine the cooked rice and beaten yogurt.
Mix well until the rice is coated evenly with the yogurt.
Add the vegetables:
Add the sauté vegetables to the rice and yogurt mixture.
Mix gently to combine all the ingredients.
Seasoning:
Season the curd rice with salt according to your taste preference.
Garnish with fresh coriander leaves and roasted peanuts.
Tempering (optional):
In a small pan, heat a teaspoon of oil.
Add curry leaves and let them splutter.
Pour this tempering over the prepared curd rice for added flavor.